Broccoli Cheddar Soup

Broccoli Cheddar Soup

There is nothing better than coming in from the cold and having a nice warm bowl of soup. Right now, it’s cold here in New England, and I mean cold!

When making a more traditional Broccoli Cheddar soup, it usually has heavy cream or tons of cheddar cheese. This recipe is a bit on the lighter side. While it’s hearty and fills you up, you don’t have that heavy feeling after.

However, if you prefer regular milk or a more decadent cream, you can substitute it with whatever you like!

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Ingredients for Broccoli and Cheddar Soup

  • Butter
  • Onion
  • Carrots
  • Broccoli
  • Chicken broth
  • Milk – plant-based
  • Cream , plant-based or 1/2 & 1/2
  • Cheddar cheese
  • Salt and pepper

How to make:

Broccoli and cheddar soup with slice of bread on bowl.

In center, chopped broccoli on a white cutting board with a wooden bowl of shredded carrots to the top left and a wooden bowl of chopped onion to the top right.

Start by chopping the onion and broccoli, and shredding carrots (about 2 carrots shredded). If you prefer you can chop the carrots instead of shredding them.

Containers of Silk brand creamer and Almond Breeze almond milk and a jar of better than bouillon on a wooden table.

For this recipe, I use unsweetened plain almond milk, plain soy creamer, and Better Than Bouillon mixed with water for the broth.

Chopped onions in a pan with a metal spoon stirring onions.

Melt butter in large pot, add onion and sauté about 5 minutes or until soft.

Chopped broccoli and shredded carrots in metal pot.

Add broccoli, carrots, salt, pepper and broth. Bring to boil and reduce to simmer. Cover with lid and simmer 15 minutes.

Broccoli soup cooking in a pot.

If desired, use an immersion blender or transfer to a blender for a more smooth texture. I usually blend about half of the soup with an immersion blender.

Add milk and cream. Heat through.

Broccoli soup with shredded cheddar cheese added in a metal pot.

Remove from heat. Add cheese, stir to combine and until cheese is melted. Add additional salt and pepper to taste if desired. Serve and Enjoy!

Broccoli and cheddar soup in a blue bowl with a slice of bread on bowl.
Broccoli and cheddar soup in a blue bowl on a blue plate with a slice of bread on side of plate, on a white linen surface.


Broccoli and Cheddar Soup

5 from 1 vote
Print Pin
Course: Soup
Keyword: Broccoli, Cheddar Cheese, Soup
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 8
Calories: 122kcal
Author: hungrydanekitchen


  • Blender


  • 2 tbsp butter
  • 1 cup onion chopped
  • 1 cup carrot shredded or chopped
  • 6 cups broccoli chopped into flowerets
  • 4 cups chicken broth
  • 1 cup milk unsweetended plain plant-based milk
  • 1/2 cup 1/2 & 1/2 cream or plain plant-based creamer
  • 1/4 tsp pepper
  • 1/2 tsp salt
  • 1 cup cheddar cheese freshly shredded


  • Melt butter in a large pot over medium heat.
  • Add onion and saute 5 minutes or until soft.
  • Add carrots, broccoli, salt, pepper, and broth. Bring to a simmer, cover pot and simmer for 15 minutes.
  • At this point if you would like to blend – remove from heat and use an immersion blender. Or, in batches, use a regular blender, then return to pot. I blend about half of soup.
  • Add milk, and cream. Heat through. Remove from heat. Add cheese and stir.
  • If desired, add more salt and/or pepper to taste.
  • Serve and enjoy!


Calories: 122kcal | Carbohydrates: 10g | Protein: 7g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 715mg | Potassium: 450mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3298IU | Vitamin C: 72mg | Calcium: 190mg | Iron: 1mg

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